Posted On: 2016-05-02 09:22:49
2 kg of bones e.g. organic chicken frames, beef or lamb bones (As a guide one chicken frame weighs about 1 kg)
1 large onion, chopped into quarters

1 bulb of garlic, split into cloves (skin on or off)

2 carrots, chopped into chunks

3 celery stalks and leaves, roughly chopped

1 fennel bulb or leek, roughly chopped 
(or add an extra onion)

Any other vegetable off-cuts you have 

1 cup fresh parsley, chopped

2 Tablespoons of apple cider vinegar (which helps the minerals leach from the bones)

2 bay leaves (optional)

1 teaspoon peppercorns (optional)

Salt & pepper

Put the bone & all other ingredients (except parsley) in a large pot.

Fill the pot with water so it just covers all ingredients.

Let the mixture sit for 30 minutes & then turn on the heat and bring to the boil.
Once boiling, skim off the film that rises to the top, then reduce to a simmer.  

Leave simmering for 4-8 hours.

The longer you cook, the more flavour 
& nutrients will be released from the bones.

10 minutes before you turn the heat off, stir through the parsley & season accordingly.

 Alternatively, you can put everything in a crockpot & cook slowly over-night.

Once the mixture has cooled, remove the vegetables & bones (squeezing out any extra liquid) & then strain through a sieve.

Pour into small containers (preferably glass) & store in the fridge or freezer to use as needed.

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